Process of prepabhxg  cheese



To all it may concern:

Reissued A r. 7, 1925. r

UNITEDSTAT'FES OFF GO'ITIBIED MEYER, OF'ST. TAUL,'HINN ESOTA.

PBOCESSOF CHEESE..-

' no Drawing. Original no. 1,502,375, am'd July 1], 1923, Serial No.515,764, filed Jul 18, 1922. Application for reissue filed Ianui'ry 8',1925, Serial No. 1,325,

. Be it known that I, Go'rrrnm'o MEYER, a citizen of the United States,residing at St. Paul, in the county-of Ramsey and State of Minnesota,have invented certain new and useful Improvementsm a Process ofPreparing Cheese; arid I do hereby declare the following to be a full,clear, and exact description of the invention, such as will en- 'ableothers skilled in the art to which it appertains to make and use thesame.

In accordance with the present invention cheese: that has already. beenprepared is utilized as the base and is selected accord- I ing to theflavor and nature of the cheese to be prepared. This already preparedcheese or base is comminuted and mixed with natural milk, cream orbutter, which for con vcnience I denominate a milk fat contain- ?o ingproduct and which may previously have been pasteurized or sterilized,and heated and constantly stirred until acertain result is obtained,when the excess of milk (if there is an excess after the mixing process)is drawn off and the resultant mass-worked in a manner similar to thepulling of candy.

and when the proper consistency has been attained, the product is, ackedin cans, or other suitable commercial packages for future use. Thisproces's'resultsin the production' of a cheese having a special andperature of approximately 125 Fahrenheit.

The mixture is maintained at this temperature for a period often tofifteen minutes, depending on the condition or texture, of the cheese,and is constantly stirred. After the mixture has been thus treated, achange commences to take place and the-product assumes a strin doughlikeor elastic a pearance and w on this stage-is reached, t e excess.ofmilk, if 'an is drawn ofi and the cheeseis worked; b inpulled in amannot similar to tafi y candy until it reaches .will not spoil or growstrong. It is to be ms P PP 1 the desired consistency. I The prepared-if placed in cans is' sterilized at a temperature of approximately 190Fahrenheit. If placed in. other packages, it will not be necessary tosterilize theproduct.

Cheese prepared according to this process. does not change in'texture-or flavor and understood that any flavor, such as pimento, maybe added according to the nature of the cheese to, be prepared.

. It should be stated that cream or butter may be substituted for, oradded to, the milk, so that under certain conditions milk, cream orbutter, ora mixture of any two, or all of them, may be-used according tothe nature of the product to be produced, and to the condition andconstituents of the cheese that is being worked.

I. vary the product employed so as to bringthe finished'cheese up tothedesircd amount of butter-fat.

That is claimed is:

.1. The process of preparing cheese which consists in adding a milk' fatcontaining product .to. already prepared cheese as a base, then mixingand heating the-cheese and the product added thereto until the sameassumes a stringy, doughlik'e or elastic refined texture and which" willnot change appearance and subsequently working the mixture until thesame assumes the required consistency.

2. The process of preparing cheese which consists in adding natural milkto already prepared cheese as a base, then mixing and eating the cheeseand. milk until the same assumes a stringy, dough-like or elasticappearance, then drawing olf the excess of milk, if any, andsubsequently working the product until the same assumes the requiredconsistency.

3. The process herein described. of preparing cheese which consists incomminuting already prepared cheese as a base, then adding thereto amilk fat containing product and gradually heating the mixture and 0011-.stantly stirring the same until the mixture assumes a strin condition,after which it 10 is worked until 1t acquires the proper consistenc I 4.e process herein described of preparin cheese which consists incomminuton g chance as a base, than adding natural milk thereto andgradually" g heating the mixture and constantly stirring the same untilthe product assumes a stringy condition, after which the excess of milkis drawn oil and the product worked by being a pulled until it acquiresthe proper consistency. a a

5. The herein described process of pre a'ring cheese 'Which' consists ofcommlnutmg already prepared cheese as a base, then adding natural milkthereto, then gradually heating the mass and constantly stirring thesame until the'product assumes a stringy, dough-like or elasticcondition, and working the product by pulling until it -as'sumes theproper consistency, then placing the product in cans which are sealedairtight and "sterilized,

6; The herein described paring cheese which consists in colnmlnutingalready prepared cheese as a base, then adding thereto a milkfat'containing product to increase the butter-fat content and graduallyheating and stirring the mixture until it assumes a stringy condition,after Which the mixture is. Worked until it acquires the properconsistency.

In witness whereof, I have hereunto set my hand at Minneapolis, HennepinCounty,- ltfllnnesota, this 3rd day of anuary, 1925.

" GOTTFR'IED- MEYER.

process of prc

